I've always wanted to smoke fish up there, but making any kind of small smoking tent seamed like to much weight and work. Finally I found an easy solution.
Mix brine and add fish for 30 or so minutes per inch of thickness
8c water 1c salt 1/2 c brown sugar 2.5 T lemon juice 1.5 t onion 1.5 t garlic 1/2 t allspice 1 t pepper
After brining, put two handfuls wood chips, then add twigs, put the fish on the twigs and cover pot tightly with foil and cook over hot coals until it starts smoking, then move to slightly cooler visits and smoke for about 10 minutes, depending on thickness.
You could hope to find a down and dry ceder branch, or bring your own chips. And you could rally use any brine that you prefer.
I'll be trying it out this spring if the fish accommodate me.
“Get up, stand up, Stand up for your rights. Get up, stand up, Don't give up the fight.” ------- Bob Marley
"The man who doesn't read good books has no advantage over the man who can't read them. ----- Mark Twain, American writer and Freemason
Yep wood cops in bottom, then twigs, then fish. The twigs support the fish over the chips. Trying this in June, will report back how it works.
“Get up, stand up, Stand up for your rights. Get up, stand up, Don't give up the fight.” ------- Bob Marley
"The man who doesn't read good books has no advantage over the man who can't read them. ----- Mark Twain, American writer and Freemason
We made a smoker last year outta branches and moss..used cedar chips..brined with wine salt and water. Turned out good but I like your idea better. Will have to test it out first at home.
"If you don't like my fire then don't come around, cause I'm gonna burn one down"-----Ben Harper
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